| Greetings,
Happy Fourth of July to all. I’m happy to report that two of my favorite ladies, Kathie Lee and Hoda, have asked me for another date. I’ll be on the fourth hour of the Today Show on Tuesday, July 16th, airing 10:00am.  This time Kathie Lee and Hoda have asked me to show them how to make a Parisian style meal to eat outdoors in the summer. Did I mention that the meal must take fifteen minutes or less to prepare and that all ingredients must be budget friendly? These two are tough customers, but I have an excellent menu in store for them that includes a Jacques’ Brasserie favorite: mussels in herb and garlic butter.  Be sure to set your DVR or tune in to the Today Show on July 16th, 10am, to see what else is on my Parisian al fresco menu. Serving The Freshest Ingredients From Our Organic Garden & Local Purveyors
  In the main dining room at L’Auberge Chez François and at Jacques’ Brasserie, I’m offering a special green salad with goat cheese, made with greens harvested from our garden and local goat cheese from Night Sky Farm here in Virginia. I’m very happy to have Night Sky Farm among my local purveyors. Like us, they’re a family-owned Virginia business and their chevre is incredibly flavorful. The milk used in their goat cheeses comes from their herd of 50 goats that live on their property. I invite you to come in and try some of this excellent cheese on our goat cheese and shrimp salad.
  I’ve been sharing pictures of the wonderful produce coming out of our vegetable garden with my Facebook and Twitter fans. I picked my first batch of cucumbers this week, as well as zucchini. There are loads of tomatoes on the vine, but they’ll need to ripen for a couple more weeks before they make their way into the tomato salads. If you’re growing tomatoes in your garden, CLICK HERE TO VIEW a green garden tip Stephanie and I have for you.  
Barbeque is one of many delicious, American food traditions.
Summer always makes me hungry for BBQ and this month I’m sharing my History Channel series, A Bite of History.  Learn about the evolution of BBQ and how to make Memphis style ribs, Texas smoked turkey, Caribbean jerk tuna and Carolina pulled pork. You’ll get plenty of ideas for dishes to prepare for your Fourth of July celebrations. To watch me guide you through the recipes and discuss the history of Barbeque traditions, click here. Best Culinary Wishes, Chef Jacques |
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